3) Heat 5 T. of oil in frying pan. Fry the scallion and ginger for a few seconds until dark then take them out. Coat the pieces of fish tail with the above cornstarch paste. Place into the frying pan. Fry seach side for 3 seconds. Sprinkle the wine, the remaining soy (used to marinate the fish tail), sugar, food coloring and soup stock in the pan. Cover the pan. Cook for about 5 minutes over low heat until the fish is tender and done.

4) Lift the pan up and shake it gently in a rocking fashion and pour in the remaining cornstarch paste (that was used to coat the fish tail) to thicken the sauce. then sprinke with 1 %. of hot oil, shredded green garlic and 1 t. of sesame oil. Gently push the fish onto a platter for immediate serving (sprinkle some white pepper on it).

Seasan with salt, pepper, soy sauce, sesame oil. Than poach the fish in a fish stock cooking about 50%.

Then I would a Shanghai red sauce reduction using sweeten red vinegar when I reach a thickness a little thicker that I want the sauce to be when served I would add the fish fillet meat side down in the a chef skillet and allow the fish to finish cooking.

Then I pour onto the dish and flip the fish over and top with a little pepper and spoon sauce over the fish. Top with green onion.